These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
3. Antimicrobial activity of sulfur dioxide to certain lactic acid bacteria isolated from wines. Fang TJ; Dalmasso JP Zhonghua Min Guo Wei Sheng Wu Ji Mian Yi Xue Za Zhi; 1993 Aug; 26(3):116-31. PubMed ID: 7982367 [TBL] [Abstract][Full Text] [Related]
4. [Nature of the malic enzyme of lactic bacteria isolated from wines]. Lafon-Lafourcade S; Peynaud E C R Acad Hebd Seances Acad Sci D; 1970 Jan; 270(1):228-9. PubMed ID: 4985472 [No Abstract] [Full Text] [Related]
5. Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines. Juega M; Costantini A; Bonello F; Cravero MC; Martinez-Rodriguez AJ; Carrascosa AV; Garcia-Moruno E J Appl Microbiol; 2014 Mar; 116(3):586-95. PubMed ID: 24206231 [TBL] [Abstract][Full Text] [Related]
6. Lactic acid bacteria in the quality improvement and depreciation of wine. Lonvaud-Funel A Antonie Van Leeuwenhoek; 1999; 76(1-4):317-31. PubMed ID: 10532386 [TBL] [Abstract][Full Text] [Related]
7. The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality. Du Plessis HW; Steger CL; du Toit M; Lambrechts MG J Appl Microbiol; 2002; 92(5):1005-13. PubMed ID: 11972707 [TBL] [Abstract][Full Text] [Related]
8. The metabolism of several carboxylic acids by lactic acid bacteria. Radler F; Bröhl K Z Lebensm Unters Forsch; 1984 Sep; 179(3):228-31. PubMed ID: 6495871 [TBL] [Abstract][Full Text] [Related]
9. Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine. Ramírez M; Velázquez R; Maqueda M; Zamora E; López-Piñeiro A; Hernández LM Int J Food Microbiol; 2016 Dec; 238():311-319. PubMed ID: 27718475 [TBL] [Abstract][Full Text] [Related]
10. Lactic acid bacteria of wines: stimulation of growth and malolactic fermentation. Lafon-Lafourcade S; Lonvaud-Funel A; Carre E Antonie Van Leeuwenhoek; 1983 Sep; 49(3):349-52. PubMed ID: 6354084 [No Abstract] [Full Text] [Related]
11. Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria. Lee JE; Hwang GS; Lee CH; Hong YS J Agric Food Chem; 2009 Nov; 57(22):10772-83. PubMed ID: 19919120 [TBL] [Abstract][Full Text] [Related]
12. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Mesas JM; Rodríguez MC; Alegre MT Lett Appl Microbiol; 2011 Mar; 52(3):258-68. PubMed ID: 21204877 [TBL] [Abstract][Full Text] [Related]
13. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine. Boido E; Medina K; Fariña L; Carrau F; Versini G; Dellacassa E J Agric Food Chem; 2009 Jul; 57(14):6271-8. PubMed ID: 19548685 [TBL] [Abstract][Full Text] [Related]
14. Fast identification of wine related lactic acid bacteria by multiplex PCR. Petri A; Pfannebecker J; Fröhlich J; König H Food Microbiol; 2013 Feb; 33(1):48-54. PubMed ID: 23122500 [TBL] [Abstract][Full Text] [Related]
15. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. Hounhouigan DJ; Nout MJ; Nago CM; Houben JH; Rombouts FM Int J Food Microbiol; 1993 Jun; 18(4):279-87. PubMed ID: 8347427 [TBL] [Abstract][Full Text] [Related]
16. Histamine production by wine lactic acid bacteria: isolation of a histamine-producing strain of Leuconostoc oenos. Lonvaud-Funel A; Joyeux A J Appl Bacteriol; 1994 Oct; 77(4):401-7. PubMed ID: 7989267 [TBL] [Abstract][Full Text] [Related]
17. [Biological deacidification of wines using lactic-acid bacteria and yeasts]. Eliseeva GS; Nagornaia SS; Zherebilo OE; Podgorskiĭ VS; Ignatova EA Prikl Biokhim Mikrobiol; 2001; 37(4):487-93. PubMed ID: 11530675 [TBL] [Abstract][Full Text] [Related]
19. ROLE OF LEUCONOSTOC MESENTEROIDES IN LEAVENING THE BATTER OF IDLI, A FERMENTED FOOD OF INDIA. MUKHERJEE SK; ALBURY MN; PEDERSON CS; VANVEEN AG; STEINKRAUS KH Appl Microbiol; 1965 Mar; 13(2):227-31. PubMed ID: 14325884 [TBL] [Abstract][Full Text] [Related]
20. Microbial diversity and biochemical characteristics of Borassus akeassii wine. Tapsoba F; Savadogo A; Legras JL; Zongo C; Traore AS Lett Appl Microbiol; 2016 Oct; 63(4):297-306. PubMed ID: 27450560 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]